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Add a photoServings: 4
Ingredients
- 1 x lemon halved
- 12 x baby artichokes
- 3 Tbsp. extra virgin olive oil
- 1 x chicken - (3 1/2 lbs) cut into 8 pcs Salt to taste Freshly-grnd black pepper to taste
- 20 x pearl onions blanched 1 minute in boiling water, and peeled
- 1/4 c. red wine vinegar
- 1/2 c. water
- 3 lrg garlic cloves peeled
- 2 x bay leaves
- 1/4 c. minced fresh Italian parsley
Directions
- Squeeze juice from lemon halves into large bowl; add in lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally, continuing till all tough outer leaves have been removed. Using small sharp knife, trim outside of base till smooth and no dark green areas remain. Cut artichoke in half lengthwise; cut out any choke. Add in to lemon water. Repeat with remaining artichokes.
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add in chicken to pot and brown well on all sides, about 12 min per batch. Transfer chicken to plate.
- Drain artichokes. Add in artichokes and pearl onions to pot and saute/fry till onions are golden brown, about 6 min. Add in vinegar and stir till evaporated, about 3 min. Stir in 1/2 c. water, garlic and bay leaves. Arrange chicken atop vegetables. Sprinkle generously with salt and pepper. Cover; simmer till chicken is tender, about 30 min. Throw away bay leaves.
- Transfer chicken and vegetables to platter. Sprinkle with parsley and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1013g | |
| Recipe makes 4 servings | |
| Calories 1033 | |
| Calories from Fat 517 | 50% |
| Total Fat 57.6g | 72% |
| Saturated Fat 15.01g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 327mg | 14% |
| Potassium 1754mg | 50% |
| Total Carbs 64.42g | 17% |
| Dietary Fiber 21.1g | 70% |
| Sugars 22.64g | 15% |
| Protein 67.16g | 107% |
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